Starch-octenyl succinic anhydride nanoemulsions with clove and white thyme essential oils: In vitro antifungal activity and application on orange (Citrus sinensis cv. Salustiana) preservation

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2024-11-26 DOI:10.1016/j.ijfoodmicro.2024.110994

Estefania Júlia Dierings de Souza , Dianini Hüttner Kringel , Virginia Campello Yurgel , Cristiana Lima Dora , Michele Greque de Morais , Eliezer Avila Gandra , Rufino Fernando Flores Cantillano , Alvaro Renato Guerra Dias , Elessandra da Rosa Zavareze

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Abstract

Starch modified by octenyl succinic anhydride (OSA) is a polysaccharide that can be used as a stabilizer in the development of emulsions added with essential oils (EOs). The objective of this study was to develop nanoemulsions based on starch-OSA containing clove essential oil (CEO) and white thyme essential oil (WTEO) and a proportional mixture of the two EOs (CWTEO) using high-pressure homogenization. The emulsions were characterized by particle size, zeta potential, polydispersity index, stability during 150 days, and antifungal activity, with inhibition of mycelial growth, against the fungus Penicillium digitatum. The addition of WTEO and CWTEO in concentrations of 1.5 and 2 % allowed the formation of stable nanoemulsions, with particle sizes ranging from 72 to 293 nm. These nanoemulsions presented the potential to reduce the mycelial growth of P. digitatum (100 % for nanoemulsion with 2 % WTEO and 80.5 % to 2 % CWTEO) up to 150 days of storage. A nanoemulsion containing 2 % WTEO was applied to orange fruits, and its antifungal potential was evaluated in vivo. This nanoemulsion was able to reduce the incidence of rot caused by P. digitatum in oranges, demonstrating their potential for application as an alternative to synthetic fungicides to reduce postharvest losses in citrus fruits.

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含丁香和白百里香精油的淀粉-辛烯基琥珀酸酐纳米乳液：体外抗真菌活性及在柑橘（Citrus sinensis cv. Salustiana）保鲜中的应用

辛烯基琥珀酸酐（OSA）修饰的淀粉是一种多糖，可用作添加精油（EOs）的乳剂的稳定剂。本研究的目的是利用高压均质技术开发基于淀粉-OSA 的纳米乳液，其中含有丁香精油（CEO）和白百里香精油（WTEO）以及这两种精油的比例混合物（CWTEO）。乳液的特征包括粒度、ZETA电位、多分散指数、150天的稳定性以及抗真菌活性（抑制真菌青霉的菌丝生长）。WTEO 和 CWTEO 的添加浓度分别为 1.5 % 和 2 %，可形成稳定的纳米乳液，粒径范围为 72 至 293 nm。这些纳米乳液具有减少地衣蛾菌丝生长的潜力（含 2% WTEO 的纳米乳液可减少 100%的地衣蛾菌丝生长，含 2% CWTEO 的纳米乳液可减少 80.5%的地衣蛾菌丝生长），可保存 150 天。将含有 2 % WTEO 的纳米乳液涂抹在橘子果实上，并对其抗真菌潜力进行了体内评估。这种纳米乳液能够降低橘子中由地衣芽孢杆菌引起的腐烂病的发病率，证明其具有替代合成杀真菌剂的应用潜力，可减少柑橘类水果收获后的损失。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.